Frugal Vegan Cookbook Review + Zucchini Banana Bread Muffins

August 13, 2017

I received a complimentary copy of this book for the purposes of this review. All opinions expressed are mine alone. This post contains affiliate links. If you click on a link and make a purchase I will receive a commission.

Over the past couple of years I have become somewhat of cookbook collector. I love discovering new and unique recipes and adding them to my family’s weekly meals. While my family is not 100% vegan, I try to incorporate several healthy, plant-based recipes into our meals and snacks. I was super excited to recently be offered the opportunity to review Katie Koteen and Kate Kasbee’s newly released cookbook, Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking.

Buying organic plant-based foods can definitely push the weekly grocery bill to the max so Frugal Vegan is an excellent solution to vegan meal planning on a budget. Authors Koteen and Kasbee are behind the vegan meal planning service, Well Vegan, which makes it simple and easy to follow a plant-based diet. With Kasbee being a certified plant-based chef and Koteen’s amazing know-how for meal planning on a budget, they have together created an incredibly resourceful book for healthy eating. Frugal Vegan is packed with 99 recipes which include delicious bowls, salads, soups, breakfast ideas, crowd pleasing meals and much more. All recipes are super simple to make and are great for busy weeknights or weekend dinner parties. Additionally, you won’t find any exotic ingredients, instead all recipes feature simple foods and spices that are readily available at supermarkets. Another great addition to this book is the several tips offered on how to shop frugally as well as how to effectively create and freeze big batch meals.

Muffins are a family favorite for breakfast especially during the school year because they are a grab and go food. When I came across the Zucchini Banana Muffin recipe in this book I knew I had to try it out. These muffins are super moist and packed with delicious flavor with just the right amount of sweetness. The recipe makes 12 but they will be quickly devoured so I suggest doubling the recipe!

Slowly add the wet ingredients and shredded zucchini to the dry ingredients, mixing together until moistened. Pour the batter into your prepared muffin tin and top with optional nuts. Bake for 35 minutes, or until a toothpick comes out clean. Cool the muffins in the pan for about 10 minutes before transferring to a wire rack.